Aunt Carrie’s Oatmeal Muffins

This recipe is one of my all time favorites. These unassuming muffins are hard to resist… They don’t last longer than a day in our home, which is why I only make them occasionally. My mom was kind enough to make me a batch almost every day for weeks following the delivering of Baby J. I also grew up eating these muffins, so they hold a special place in my heart, too. And as much as I would like to claim Aunt Carrie as my own, I can’t. This recipe is from the Raleigh House Cookbook, which is well-worth the $10 it costs used on Amazon. The Raleigh House Restaurant operated in the Hill Country of Texas for 34 years.

As a side note, I am taking over the blogging side of LWO, so you will primarily be hearing from me from now on. I’ve mentioned before that I really try to eat healthy during the week and indulge on the weekends guilt-free. Last night we went to happy hour at La Mancha, where we drank a few rounds of margaritas and ate more queso than I’d like to admit. Some might think it’s a little cold outside for a frozen drink. I couldn’t agree less. It is never too cold, too early, or too soon for a margarita.

We ate an obscene amount of food and paid the price of keeping Baby J out past his bedtime. Here’s a picture of our little nugget all bundled up… He’s pretty dang cute if you ask me. And yes, he has a very large head.


Aunt Carrie’s Oatmeal Muffins


muffins1 cup quick oatmeal

1 cup buttermilk

2 eggs, beaten

1/2 cup firmly packed brown sugar

1/2 cup vegetable oil

1 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

*the original recipe calls for 3/4 c raisins, but I only like raisins in Raisin Bran cereal, so I leave them out!


Combine oats and buttermilk in a large bowl. Cover and let stand for an hour in refrigerator. Add sugar, eggs, and oil and mix well with a fork. Mix flour, baking powder, soda, and salt into a separate small mixing bowl. Add to buttermilk mixture, stirring again with a fork just until dry ingredients are moistened. Do not use an electric mixer. Add raisins if using. Spoon into greased muffin cups filling 3/4 full. Bake in a pre-heated 400 degrees oven about 20 minutes or until done in the center.

Yield: 12 muffins

To make a healthier version of the muffins, I will occasionally substitute any of the following ingredients:

  • flax eggs for eggs
  • 1/2 the amount of brown sugar
  • applesauce for oil
  • whole wheat flour for white flour

I don’t recommend using all of the substitutions at once, however.

I hope you enjoy these as much as I have throughout the years! Thanks Aunt Carrie!




*muffin image from

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